• 2 piece (8 oz. each) refrigerated crescent dinner rolls
• 1 piece (8 oz.) philadelphia cream cheese spread
• 1/2 cup(s) miracle whip dressing
• 1 teaspoons dill weed
• 1/2 teaspoons onion salt
• 1 cup(s) each: chopped sugar snap peas and quartered cherry tomatoes
• 1/2 cup(s) each: sliced radishes, chopped yellow peppers and shredded carrots
• 3 piece green onions, chopped

PREHEAT oven to 375°F. Unroll dough; separate into four rectangles. Press onto bottom and up sides of 15x10x1-inch baking pan to form crust, firmly pressing seams and perforations together to seal.

BAKE 11 to 13 min. or until golden brown; cool.

MIX cream cheese spread, dressing, dill weed and onion salt until well blended. Spread onto crust; top with remaining ingredients. Refrigerate at least 2 hours before cutting to serve.